Confit the garlic

• Place the garlic cloves in a small saucepan and cover with the vegetable oil and olive oil.
• Bring to a light simmer over medium heat, lowering the heat as needed to keep a gentle simmer.
• Cook until the garlic is lightly golden.

Add anchovies and lemon zest

• Remove the saucepan from the heat.
• Stir in the lemon zest and anchovy fillets.
• Let the mixture cool completely.

Blend the dressing

• Transfer the cooled garlic-oil mixture to a mason jar or quart container.
• Add the lemon juice, parmesan, Worcestershire sauce and egg yolk.
• Purée with an immersion blender until a thick dressing forms.

Season and store

• Season with salt and pepper.
• Use immediately, or store in an airtight container in the refrigerator for up to 5 days.